Gigot Au Pistou
|Leg lamb||1 Small, boned|
|Stock||1⁄2 Pint (300 Milliliter)|
|Potatoes||1 Pound, peeled and cut into 1/4 inch slices (450 Gram)|
|Butter||1 Ounce (25 Gram)|
|Fresh rosemary sprigs||4 Small|
|Streaky bacon||4 Ounce, rinded and finely chopped (100 Gram)|
|Garlic||3 Clove (15 gm), peeled and crushed|
|Finely chopped fresh basil/3/4 teaspoon dried basil||1 1⁄2 Teaspoon, dried|
|Finely chopped fresh basil/3/4 teaspoon dried basil||1 1⁄2 Teaspoon|
|Finely chopped fresh parsley||1 Tablespoon|
1. To make the Pistou, mix the bacon, garlic, basil and parsley together.
2. Place inside the leg of lamb. Sew up to a neat shape with a trussing needle and string.
3. Spread the butter over the surface and put in a roasting tin. Place in a preheated oven and cook for the calculated time.
4. Meanwhile, place the potatoes in a pan of boiling salted water and cook for 4-5 minutes. Drain well.
5. With the point of a sharp knife, make a crosswise cut on top of the tomatoes, cutting just through the skin. This prevents them splitting badly, when grilled. Brush with oil.
6. Just before the meat is cooked, heat the butter and oil in a frying pan, add the potatoes and cook, turning frequently, until crisp and golden brown.
7. Place the tomatoes under a preheated hot grill and cook for 4-5 minutes until just cooked - take care not to overcook. Sprinkle with salt.
8. Remove the strings from the meat and place on a hot serving dish. If liked, garnish the lamb with small sprigs of rosemary. Arrange the potatoes down each side, with the tomatoes at each end.
9. Pour off any excess fat from the pan and pour in the stock. Bring to the boil, taste and adjust the seasoning. Serve separately.